Taud Man Goong – Deep-fried Shrimp Cakes
Kai Yad sai – Savory Stuffed Omelets Recipe
Street vendors in coastal towns, especially around Songkhla, Surat Thani and Phuket, offer a highly seasoned version of this snack made with fish (Taud Man Pla). The more delicate recipe given here is prepared with shrimp and served with a tangy accompaniment of Sweet and Spicy Pickled Vegetables. For interesting variations, try this recipe with crab, crayfish or lobster.
- 11/4 lbs (600 g) fresh shrimp or prawns, shelled and deveined
- 1/3 cup (50 g) ground pork or chopped ham or bacon or 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup (60g) bread crumbs
- 2 kaffir lime leaves, very thinly sliced
- 4 cups (1 liter) oil for deep-frying
- Sweet and Spicy Pickled Vegetables
- 1 cup (250 ml) distilled white vinegar
- 1/2 cup (100 g) sugar
- 3-5 bird’s-eye chilies
- 3-5 shallots, sliced
- 2 tablespoons finely sliced cauliflower
- 2 tablespoons finely sliced baby corn or cabbage
- 2 tablespoons sliced baby cucumber
- 1 tablespoon grated ginger
- To prepare the Sweet and Spicy Pickled Vegetables, bring the vinegar and sugar to a boil, then set aside to cool. Add the remaining ingredients, mix and set aside.
- Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. Add salt, sugar, kaffir lime leaves, and half the bread crumbs, then shape into flat, round patties. Coat the outside of the patties with the remaining bread crumbs.
- Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant.
- Serve hot with the Sweet and Spicy Pickled Vegetables and Green Chili Sauce.
Note : The Sweet and Spicy Pickled Vegetables and shrimp cake patties can be prepared in advance and fried just before serving.
Serves 4 Preparation time : 30 mins
Cooking time : 20 mins
Add the salt, sugar and bread crumbs to the chopped shrimp and pork fat
Shape the ingredients into small, round patties
Heat the oil in a wok then deep-fry the patties
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren